Entries in Chicken
(54)

Oh wow, these are amazing! I found this recipe on Annie's Eats, and I flagged it to possibly try this summer. When figuring out our menu for this week, I thought this would be festive for Cinco de Mayo so I added the ingredients to the shopping list. The only difference I made was I used ground chicken instead of grinding my own like Annie did. Oh, and we grilled them instead of broiling. Do yourself a favor and make these! They were so easy and so delicious.

1 pound Ground Chicken

2 Garlic Cloves, minced

1 Jalapeno Pepper, seeded and diced

3-4 tablespoons Cilantro

Zest of 1/2 a Lime

1 ounce Tequila

Dash of Soy Sauce

Salt & Pepper to taste

1/2 cup Panko Bread Crumbs

In a bowl, combine all of the ingredients until mixed and form the mixture into 4 patties. Line a grill with tin foil sprayed with non-stick spray. Place the burgers on the grill and cook until done. Serve on a bun with sauteed onion and pepper (which we also cooked on the grill).

When making this week's dinner menu, I came across this recipe from The Crepes of Wrath that I flagged a while ago. This week was a pretty meatless week so I didn't feel so bad about cooking up some chicken, since I had some in the freezer anyway. This recipe came together so quickly and was really good! We used store-bought corn tortillas, but as we were eating, both of us decided that we would have preferred flour tortillas. I put 4 chipotles in adobo into the sauce and it was on the spicy side, so I served these with some sour cream to help cool things off a little.

2-2 1/2 pounds Boneless Chicken Breast, cooked and shredded

3 tablespoons Olive Oil

2 Onions, sliced thinly

5 Garlic Cloves, minced

3-5 Chipotles in Adobo

28 ounce can Diced Tomatoes

1/2 cup Chicken Broth (I used vegetable broth)

1/2 teaspoon Ground Nutmeg

1 1/2 teaspoons Ground Cumin

Salt & Pepper to taste (I didn't use any)

Place the chicken in a pot and add enough water to cover. Place the pot over high heat and bring to a boil. Cook for 15-20 minutes, until the chicken is completely cooked through. Remove from the heat and shred the chicken using 2 forks. In another pot (saute pan), heat the olive oil. Add the onions and garlic and allow them to soften for about 5-7 minutes. Meanwhile, in a blender or food processor, blend the tomatoes, chipotles, broth, nutmeg, and cumin until smooth. Add the tomato mixture into the onions and stir to combine, cooking for about 5 minutes. Add the shredded chicken and cook for at least 8 minutes, until most of the liquid has cooked off. Fill a tortilla with the chicken mixture, top with sour cream and shredded cheese.

I've never been what you would call a "picky" eater, but there were definitely quite a few dishes/types of cuisines that I was afraid to try mostly because I had never had them before. Indian food was one of those cuisines. I have to say, however, that in the past 6 years since knowing Joel, my palate has been expanded.

I saw this recipe on Prudence Pennywise and it looked pretty good. It was! It was very easy, quick, and delicious! I served it over coconut rice ("recipe" to follow) with a piece of store bought onion naan on the side.

Red Curry Chicken

1 tablespoon Olive Oil

1 large Onion, chopped

1 Bell Pepper, chopped

1 pound Boneless, Skinless Chicken cut into 1 inch pieces

3 tablespoons Flour

2 Garlic Cloves, minced

1 tablespoon Fresh Grated Ginger

1 tablespoon Red Curry Paste

1 can Chicken Broth (I had a box and used 2 cups)

3 tablespoons Mango Chutney

Cilantro, chopped

In a large skillet (I used a wok), heat oil over medium-high heat. Add onion and peppers and cook for 5 minutes. Add chicken and cook until it is browned on all sides. Sprinkle in the flour and stir, cooking for 1 more minute. Add the ginger and garlic, cooking an additional 30 seconds. Add the curry paste and chicken broth, bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Stir in the chutney. Serve over rice and sprinke with cilantro to garnish.

Coconut Rice

1 can Coconut Milk

Splash of water

1 cup White Rice

Bring coconut milk and water to a boil. Add 1 cup of rice and stir. Cover and let sit for about 20 minutes or until the rice is tender.

I found this recipe from Pineapple Grass. I had made Mediterranean Chicken Salad earlier this week and had some leftover chicken from the rotisserie chicken we used so what better way to use it than with some cheese and some delicious biscuits! This was a complete hit! I served this with a side of mashed potatoes and roasted asparagus. I will be making these again for sure, and now that I have the method, I may try this with other fillings as well!

Separate the dough into 4 rectangles, pressing together the perforated seams. Spoon 1/4 of the green onions into the center of the rectangle. Top each with 1/4 of the brie and then 1/4 of the chicken. Wrap the rectangle around the filling, creating a pouch around the ingredients. Place the seam side down on a baking sheet and cut 3 small slits into the top to allow the steam to escape. Brush the top of each of the 4 pouches with egg wash and then sprinkle each with the parmesan cheese and the rosemary. Bake at 350 degrees for about 20-25 minutes, or until golden brown.